Keto coconut flour blueberry muffins (keto, gluten-free, lactose-free)

This recipe makes a great muffin; it’s moist but holds the blueberries well so there’s no sinking to the bottom! I am trying to lose a bit of weight (lockdown weight!) so I made 18 smaller muffins. They are still a good size. I froze them as soon as they cooled and they defrost really well in the microwave to have with coffee for a quick breakfast. The original recipe states it made 12 muffins, but I made 18 so adjust the nutritional information accordingly.

Nutrition (for 1 muffin based on 12): calories: 227, fat: 19g, net carbs: 4g, sugar: 2g

Ingredients:

1 cup coconut flour
1/2 cup erythritol
1 tbsp gluten-free baking powder
1/4 tsp seat salt
10 large eggs (at room temperature)
2/3 cup coconut oil (melted)
1 cup unsweetened coconut milk (or any milk of your choice)
1 tsp vanilla extract
3/4 cup blueberries

Method:

Preheat the oven to 350 degrees F (177 degrees C, or fan-assisted 157 degrees C).
Line a baking tray with muffin cases (Note: The original recipe states to double up the muffin cases if you want a taller muffin. I made 18 muffins with my mixture, as I wanted them to be smaller rather than tall).
In a large bowl, mix together the dry ingredients: coconut flour, erythritol, baking powder, and salt.
Make a well in the centre of the dry ingredients, gradually whisk in the wet ingredients: eggs, coconut milk, coconut oil and vanilla, until fully incorporated. Then gently fold in the blueberries.